Fresh Green Bean Salad with Lemon Vinaigrette
Bright, crisp, and bursting with fresh flavors, this Fresh Green Bean Salad with Lemon Vinaigrette is a light and healthy dish that's perfect for any occasion. Featuring tender-crisp green beans, juicy cherry tomatoes, and sweet red onions, this salad is elevated with tangy crumbled feta cheese and the crunch of toasted slivered almonds. The homemade lemon vinaigrette, infused with zesty lemon juice, Dijon mustard, and a touch of honey, ties everything together with a vibrant, citrusy punch. Garnished with fragrant fresh basil, this salad is as visually stunning as it is delicious. Ready in just 15 minutes, it's an ideal side dish or appetizer for summer cookouts, holiday gatherings, or weeknight dinners. Whether served chilled or at room temperature, this green bean salad is a delightful way to enjoy wholesome, seasonal ingredients.
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Recipe Information
Ingredients
- 500 grams fresh green beans
- 200 grams cherry tomatoes
- 0.5 units red onion
- 100 grams feta cheese
- 60 milliliters extra virgin olive oil
- 30 milliliters lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 10 grams fresh basil leaves
- 50 grams slivered almonds
Instructions
Fill a large pot with water and bring it to a boil. Add a pinch of salt to the boiling water.
Trim the ends of the green beans and cut them in half if they are long.
Add the green beans to the boiling water and cook for 3-4 minutes, until they are tender-crisp.
Immediately transfer the green beans to a bowl of ice water to stop the cooking process. Let them sit for a few minutes, then drain and pat dry with a clean kitchen towel.
Halve the cherry tomatoes and finely slice the red onion into thin strips.
In a small jar or bowl, combine the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Shake or whisk until the dressing is thoroughly mixed.
In a large mixing bowl, combine the cooked green beans, cherry tomatoes, sliced red onion, and fresh basil leaves.
Crumble the feta cheese and add it to the bowl with the salad ingredients.
Pour the lemon vinaigrette dressing over the salad and gently toss to combine.
Toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently until they are golden brown and fragrant.
Sprinkle the toasted almonds over the salad just before serving for added crunch.
Serve the green bean salad chilled or at room temperature as a refreshing side dish or a healthy appetizer.
Nutrition Facts
Calories |
1310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 2484 mg | 108% | |
| Total Carbohydrate | 80.8 g | 29% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 36.7 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 860 mg | 66% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2257 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
